Antimicrobial, antioxidant and in vitro anti-inflammatory activity of ethanol extract and active phytochemical screening of Wedelia trilobata (L.) Hitchc.

Abstract

Ethanol extract of leaf, stem and flower of Wedelia trilobata was assessed for its antimicrobial, antioxidant and anti-inflammatory activity and phytochemical screening. Total phenolic content was assessed using Folin-Ciocalteu’s method. The antioxidant activity was determined by measuring the scavenging activity of DPPH radical and FRAP assay. The antimicrobial efficacy was determined using paper disc method against different fungi and bacteria. Sensitivity in terms of zones of inhibition and phytochemical composition of the all parts extracts were also determined. In vitro anti-inflammatory activity was evaluated using albumin denaturation, membrane stabilization assay and proteinase inhibitory assay. Aspirin was used as a standard drug for the study of anti-inflammatory activity. The results show that, all parts extracts effective against all the bacteria tested, whereas all the extracts were failure in inhibiting the growth of all Alternaria sp., Cercospora carthami and Nigrospora oryzae , but other fungi also were showed moderate inhibition against all the three extracts. Phytochemical analysis revealed the presence of tannins, flavonoids, terpenoids, phenols and saponins. Leaf and stem ethanol fractions showed highest total Phenolic content. The leaf and stem ethanol extract possessed strong scavenging activity in both DPPH and FRAP methods. In DPPH and FRAP method, the leaf and stem had showed free radical inhibition of 86, 82 and 630.72, 508.81 respectively. The leaf and stem ethanol extract also showed in vitro anti-inflammatory activity by inhibiting the heat induced albumin denaturation and red blood cells membrane stabilization with 87.14 and 86.76 and 78.11, 74.17 g/ml respectively. Proteinase activity was also significantly inhibited by the leaf (84.19 g/ml) and stem (81.84 g/ml). From the result, it is concluded that phytochemicals (tannins, flavonoids, terpenoids, phenols and saponins) present in the W. trilobata extract may be responsible for the antimicrobial, antioxidant and antiinflammatory activity.